This simple Ginger Pumpkin Tart is made with a spicy gingersnap cookie crust, creamy pumpkin puree, sweetened condensed milk, and rich egg yolks. The result is an elegant dessert with a silky, smooth pumpkin custard and a crisp, buttery crust. Perfect for Thanksgiving dinner or any fall celebration, this impressive tart serves 6 to 8 people.
Ginger Pumpkin Tart Ingredients
- 2 1/2 cups crushed thin ginger cookies (gingersnaps)
- 6 tablespoons unsalted butter, melted
- 1 (15-ounce) can pumpkin puree
- 3/4 cup sweetened condensed milk
- 2 large egg yolks
- Pinch of kosher salt
How To Make Ginger Pumpkin Tart
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Place a 9-inch tart pan with a removable bottom onto a baking sheet to catch any potential drips.
- Make the gingersnap crust: In a large bowl, combine the ginger cookie crumbs and the melted butter. Mix until all the crumbs are evenly moistened. Pour the crumbs into the tart pan.
- Form and bake the crust: Use the flat bottom of a measuring cup or glass to press the crumbs firmly and evenly across the bottom and up the sides of the pan. Bake for 10 to 12 minutes, until the crust is set and looks slightly darker. Remove it from the oven and set it aside to cool.
- Mix the pumpkin filling: In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, egg yolks, and salt until the mixture is smooth and well blended.
- Bake the tart: Pour the pumpkin filling into the cooled crust. Place the tart (still on the baking sheet) back into the oven and bake for about 30 minutes. The tart is done when the filling is set and just beginning to brown on top.
- Cool and chill completely: Remove the tart from the oven and let it cool completely to room temperature. Then, place it in the refrigerator to chill for at least 1 hour, or until you are ready to serve it. To serve, carefully remove the outer ring of the tart pan and slice.
Recipe Tips
- Crush Cookies Finely: For a crust that holds together perfectly, crush the ginger cookies into fine, even crumbs. A food processor is the fastest way to do this, but placing the cookies in a sealed bag and crushing them with a rolling pin also works well.
- Press the Crust Firmly: The key to a sturdy crust that doesn’t fall apart is to pack it tightly. Use the bottom of a glass to press the crumb mixture firmly into the pan, ensuring a solid base and strong sides.
- Don’t Overbake the Filling: Bake the tart until the edges are set and the center has just a slight jiggle. It will continue to firm up as it cools. Overbaking can cause the custard to become rubbery or crack.
- Chill Before Serving: Chilling the tart is a crucial step. It allows the pumpkin custard to set completely, which makes slicing clean and easy and gives the tart the best possible texture and flavor.
What To Serve Pumpkin Tart
This elegant Ginger Pumpkin Tart is delicious served on its own, allowing the spicy crust and creamy filling to shine. For a classic touch, add a dollop of lightly sweetened whipped cream or a small scoop of vanilla bean ice cream. For a tangy contrast, you could also serve it with a spoonful of crème fraîche.
How To Store Pumpkin Tart Leftovers
- Refrigerate: Cover the leftover tart loosely with plastic wrap or place slices in an airtight container. It can be stored in the refrigerator for up to 4 days.
- Freeze: This tart freezes well. Let it cool completely, then wrap the whole tart or individual slices tightly in plastic wrap and then a layer of aluminum foil. It can be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.
Ginger Pumpkin Tart Nutrition Facts
- Calories: 420 kcal
- Total Fat: 20g
- Saturated Fat: 11g
- Cholesterol: 95mg
- Sodium: 350mg
- Total Carbohydrate: 55g
- Dietary Fiber: 2g
- Sugars: 40g
- Protein: 5g
Frequently Asked Questions
- Can I use a regular pie dish instead of a tart pan? Yes, you can use a 9-inch pie dish if you don’t have a tart pan. You won’t be able to remove the outer ring for presentation, but the recipe will work just the same. Simply press the crust into the pie dish and serve the slices directly from it.
- Why are there no spices in the filling? The crust is made from very flavorful ginger cookies (gingersnaps), which provide all the warm spice the tart needs. This creates a wonderful balance with the simple, creamy pumpkin custard.
- What is a removable-bottom tart pan? It is a special pan made of two pieces: an outer ring with fluted sides and a flat metal disc that serves as the bottom. It allows you to easily lift the tart out of the ring after baking, making for a beautiful and professional-looking presentation.
- My crust seems too crumbly. What went wrong? A crumbly crust is usually caused by crumbs that are too coarse or not enough melted butter to bind them. Ensure your cookie crumbs are fine and that you’ve mixed in the butter thoroughly until the mixture resembles wet sand.
Try More Recipes:
- Pumpkin Pie Dip Recipe
- Pumpkin Apple Pie Recipe
- Mini Pumpkin Cupcakes with Chocolate Frosting Recipe
Ginger Pumpkin Tart Recipe
Description
An elegant and easy alternative to pumpkin pie. This Ginger Pumpkin Tart features a crisp, spicy gingersnap cookie crust and a silky, 4-ingredient pumpkin custard filling made with sweetened condensed milk.
Ingredients
Instructions
- Prep: Preheat the oven to 350°F (175°C). Place a 9-inch removable-bottom tart pan on a baking sheet.
- Make Crust: In a bowl, combine the ginger cookie crumbs and melted butter. Press the mixture firmly into the bottom and up the sides of the tart pan.
- Bake Crust: Bake the crust for 10-12 minutes until set and lightly browned. Allow it to cool.
- Mix Filling: In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, egg yolks, and salt until smooth.
- Bake Tart: Pour the filling into the cooled crust. Bake for about 30 minutes, until the filling is set.
- Cool & Chill: Let the tart cool to room temperature, then chill in the refrigerator for at least 1 hour before removing the outer ring and serving.